You will need
- fillet of any fish;
- a little flour;
- carrots 3 pieces;
- onion 3 PCs;
- tomato paste 50 g;
- refined vegetable oil;
- 4 carnation blossoms;
- vinegar 9% 1 tbsp;
- Bay leaf 2 pieces;
- black peppercorns;
- salt to taste,
- a glass of water;
Take the fish fillet and rinse it well under running water. Put it on a cutting Board and slice into pieces of medium size. Take a wide dish and mix in it the flour and salt.
In a pan pour oil and place over a high heat. If oil is enough for frying the fish formed a beautiful crust, and inside it retains all the tenderness and juiciness.
Take turns to roll the fish pieces in prepared flour and lay out on a frying pan with boiling oil. Do this carefully to avoid hot splashes. The fish is ready quickly, so quickly turn and lay it on a prepared paper towel which will absorb excess oil.
Peel and wash onions and carrots. Carrots cut into thin strips or RUB on a large grater, and onion half-rings. Place them on a pre heated pan with oil. Fry stirring constantly. After 5 minutes, add the vegetables, tomato paste, Bay leaf, pepper, cloves. Stir, cover and leave for 7-10 minutes.
After that, pour a glass of water, add salt and sugar, vinegar. Continue to simmer for 5-6 minutes. The marinade is ready.
Fried fish put on a beautiful dish, pour the cooled marinade and refrigerate for a few hours.
This dish is best cooked from evening to night fish soak in the marinade. Before serving, you can decorate the dish with sprigs of parsley or other herbs.
If desired, the fish in the marinade make the layers. Put on a plate layer of the fillet, then marinade again the fish and the marinade.